Anti-hypertensive substances in fermented soybean, natto
- 486 Downloads
Natto is a traditional Japenese fermented food made by fermenting boiled soy beans withBacillus natto. Its contents of inhibitors against the angiotensin converting enzyme (ACE, EC188.8.131.52) were investigated. Relatively strong inhibitory activity (IC50:0.4 mg/ml, 11.8 inhibition units/g natto) was detected in natto extracts and the inhibitory activity observed in the viscous fraction was more potent than in the bean extract. Two groups of inhibitors in the viscous material, high and low molecular weight inhibitors, were resolved by dialysis test. The inhibitor of high molecular weight was a protein with low IC50 value (0.12 mg/ml). The two types of low molecular weight inhibitors were detected in ethanol extracts (IC50: 0.53 mg/ml and 0.95 mg/ml) and they were found to be stable over a wide range of pH and temperature up to 100°C. They were different in the mode of ACE inhibition. One is competitive, and the other noncompetitive against the hydrolysis of Bz-Gly-His-Leu by ACE.
Key wordsAngiotensin converting enzyme (ACE) Fermented foods Hypertension Natto Reninangiotensin system
Unable to display preview. Download preview PDF.
- 1.Smith-Vaniz GT (1970) Diet-induced hypertension and cardiovascular lesions in mice. Yale J Bio Med 43: 61–70.Google Scholar
- 3.Nestle PJ (1989) Current strategies for atherosclerosis and lowering cholesterol. Clin Exp Hypertens [A]11: 915–925.Google Scholar
- 4.Kim S, Yamamoto K (1992) The in vivo role of renin-angiotensin system. Cell Science 8: 146–151.Google Scholar
- 5.Hayashi U, Nagao K, Tosa Y, Yoshioka Y (1977) Natto no Eiyoka ni Kansuru Jikkenteki Kenkyu. Natto Kagaku Kenkyu Kaishi 1: 85–93.Google Scholar
- 6.Cushman DW, Cheng HS (1971) Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochemical Pharmacol 20: 1637–1648.Google Scholar
- 7.Lineweaver H, Burk D (1934) Determination of enzyme dissociation constants. J Am Chem Soc 56: 658–666.Google Scholar
- 8.Ohkubo K (1992) Natto. In: Yamauchi F, Ohkubo K, eds. Daizu no Kagaku. Tokyo Asakurashoten, pp 117–123.Google Scholar
- 9.Fujii H (1963) On the formation of mucilage byBacillus natto, Part III: Chemical constituents of mucilage in natto (1). Nippon Nogei Kagaku Kaishi 37: 407–411.Google Scholar
- 10.Fujii H (1963) On the formation of mucilage byBacillus natto, Part IV: Chemical constituents of mucilage in natto (2). Nippon Nogei Kagaku Kaishi 37: 474–477.Google Scholar